Notes

Place your quiche tin onto a baking sheet to cook if you are worried about spillage.

Make a double batch of pastry and freeze the leftovers for next time you are ready to make a quiche.

Method

If you have purchased your pastry go to the next step. To make the pastry put the flour, butter and salt in a food processor and pulse to a breadcrumb texture. Add the egg and milk, pulse until the mixture starts to come together. Tip out and bring the dough together by hand. Pat dough into a disc and wrap in cling wrap, put in the fridge to chill. When it is cold, roll it out between two pieces of baking parchment.

Preheat your oven to 200°C. Line your 22cm quiche or flan pan with the pastry and return to the fridge to chill while the oven heats.

Tidy the edges of the pastry and prick the base all over with a fork. Line with baking paper and weight beads.

Cook for 15 minutes and then remove the weights and cook for another 12 minutes to fully blind bake. Remove from the oven and set aside to cool, lower the oven to 180°C.

To a hot fry pan add thin slices of the chorizo and cook on both sides to release the oils, remove and set aside.

Sweat the onion slices on a medium heat until soft. Add in the sugar and red wine vinegar and cook to thicken around 5 minutes, remove and set aside.

Sweat the portobello mushrooms in a little olive oil until dark and unctuous, remove and set aside.

In a bowl, lightly whisk the eggs, milk, cream, salt and pepper.

Arrange the onions, mushrooms and chorizo into the pastry lined quiche pan and pour over the cream and egg mixture.

Carefully transfer to the oven and cook for 25-30 mins until the custard is set and the quiche is golden. Remove from the oven and allow to rest 10 minutes before slicing.